Short-Order Home Fries

Published February 1, 2006.

Why this recipe works:

A diner breakfast simply isn’t complete without a side of crusty, deeply browned home fries. Diner cooks start off with roasted or boiled potatoes and use plenty of fat on a broad griddle top to generate those great-tasting potatoes. Is there a way of replicating those home fries at home? To… read more

A diner breakfast simply isn’t complete without a side of crusty, deeply browned home fries. Diner cooks start off with roasted or boiled potatoes and use plenty of fat on a broad griddle top to generate those great-tasting potatoes. Is there a way of replicating those home fries at home? To mimic this at home, we began with medium-starch or waxy potatoes that retain their shape through cooking. Our favorites include Yukon Gold, all-purpose, and red potatoes. Parcook the cubed potatoes—tossed with butter—in the microwave before frying them, and sauté the onions separately and stir them into the potatoes just before serving. Cooking the onions with the potatoes kept the crust from crispingt.

Serves 4

Although we prefer the sweetness of Yukon Gold potatoes, other medium-starch or waxy potatoes, such as all-purpose or red-skinned potatoes, can be substituted. If you want to spice things up, add a pinch of cayenne pepper.

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